Basket of Flowers

Elephants

Quick German Coffee Cake

1 cup sweet milk

1 heaping tsp butter

1 egg

1/2 tsp salt

2 tsp baking powder

1/2 cup sugar

flour enough to make a stiff batter

Sift the baking powder with part of the flour. The egg can be omitted. Cover the top with sugar, cinnamon, and bits of butter. Bake. Very nice hot for breakfast. Can cover the top of this cake with apple or peach slices, be careful to bake without burning.

Three Meals a Day, 1889

Lemon Bars

Crust

1/2 cup butter

1/4 cup sugar

1 cup flour

Press together with a fork. Press into the bottom of a greased square pan. Bake for about 15 minutes in a 350 degree oven.

Filling

juice of 1 lemon

1/8 cup flour

2 eggs

3/4 cup sugar

Mix together and pour over crust. Bake again for 15- 20 minutes. Allow to cool before dusting with powdered sugar.

Spinach Ravioli with Mussels and Cheese Sauce

Ravioli

1 egg, beaten

1/2 tsp salt

1 cup flour

2 tbsp water

Combine ingredients into a dough and knead with flour until it is no longer sticky. Roll dough out into 2 very thin sheets. Place scoops of filling onto one side of the sheet, leaving two inches between each one. Brush areas around the filling with milk and place the second sheet over the filling. Press the sheets together around the filling being sure to get rid of any air. Use a biscuit cutter or pizza cutter to shape the ravioli. Place ravioli in boiling water and cook until soft.

Spinach Filling

Frozen Spinach, warmed and drained

Ricotta cheese

Parmesan and Mozzarella cheese, grated

salt and pepper

1 egg

Mussels

Place mussels in pan with butter, garlic, and lemon juice. Cover and simmer about 10 minutes.

Cheese Sauce

4 tbsp butter

2 tbsp lemon juice

minced onion

minced garlic

2 tbsp flour

1/2 cup milk

pepper

Monterrey and Colby cheese mix

Place onion and garlic in a pan with butter and lemon juice. When onion is transparent add flour. Stir to absorb flour. Cook 2-3 minutes over medium heat, stirring. Add milk and stir until smooth. Stir in cheese and pepper. Cook until melted and smooth.

Pretty in Pink

Frosting

1/2 cup shortening

1/4 tsp salt

3/4 tsp vanilla

1/8 tsp almond

4 cups powdered sugar

water

1 tsp meringue powder

Cake

1/2 cup butter

1 cup sugar

2 eggs separated

1 1/2 cup flour

1 1/2 tsp baking powder

1/8 tsp salt

1/2 cup milk

1/2 tsp vanilla

Cream sugar and butter. Beat in egg yolks. Separate egg whites and beat until peaks form. Set aside. Alternate adding dry ingredients and milk to butter mixture. When well mixed add vanilla and beat. Fold in egg whites. Bake at 350 degrees.

Lasagna

1 lb sweet Italian sausage

1 lb ground beef

1/2 cup minced onion

2 cloves minced garlic

1 can crushed tomatoes (28 oz)

2 cans tomato paste (6 oz each)

2 cans canned tomato sauce (6.5 oz each)

1/2 cup water

2 tbsp white sugar

1 1/2 tsp dried basil leaves

1 tsp Italian seasoning

1 tbsp salt

1/4 tsp ground black pepper

4 tbsp chopped fresh parsley

12 lasagna noodles

16 oz ricotta cheese

1 egg

1/2 tsp salt

3/4 pound mozzarella cheese, sliced

3/4 cup grated Parmesan cheese

Cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, Italian seasoning, 1 tbsp salt, pepper, and 2 tbsp parsley. Simmer covered stirring occasionally.

In a mixing bowl, combine ricotta cheese with egg, remaining parsley and 1/2 tsp salt.

Preheat oven to 375 degrees. Assemble by spreading 1 1/2 cups meat sauce in bottom of a 9X13 inch pan. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers and top with remaining mozzarella and Parmesan cheese. Cover with foil. Bake for 25 minutes. Remove foil and bake an additional 25 minutes. Cool for 15 minutes before serving.